Cranberry Meatball Recipe

Imagine juicy, tender meatballs glazed with a sweet-tart cranberry sauce that glistens with every bite. The tangy aroma of simmering cranberries mixed with savory herbs creates an irresistible combination that will have everyone asking for seconds. This Cranberry Meatball Recipe transforms ordinary meatballs into a festive, flavorful dish perfect for holiday gatherings or weeknight dinners. The ruby-red sauce adds both visual appeal and a delightful flavor contrast to the savory meatballs. You’ll learn how to create perfectly seasoned meatballs, craft a balanced cranberry glaze, and combine them into a dish that’s both impressive and surprisingly simple to make.

Why You’ll Love This Recipe

The Cranberry Meatball Recipe stands out as a crowd-pleasing dish that combines comfort food appeal with elegant presentation. These meatballs offer the perfect texture contrast – tender and juicy on the inside with a slightly caramelized exterior glazed with the cranberry sauce. The sauce itself balances sweet, tart, and savory notes in a way that complements the meatballs perfectly without overwhelming them.

What makes this recipe truly special is its versatility. Serve these as an elegant appetizer at your next holiday gathering, add them to your game day spread, or transform them into a hearty main course over rice or mashed potatoes. The make-ahead friendly nature of this dish means you can prepare components in advance, reducing last-minute cooking stress.

The recipe uses accessible ingredients available year-round (with frozen cranberries as an option), making these festive meatballs something you can enjoy beyond just the holiday season. The stunning visual appeal of the bright cranberry sauce also makes this dish instantly Instagram-worthy without requiring advanced culinary skills.

Ingredients

For the Meatballs:

• 1 pound (454g) ground beef (80/20 lean-to-fat ratio)
• 1/2 pound (227g) ground pork
• 1/2 cup (50g) breadcrumbs
• 1/4 cup (60ml) milk
• 1 large egg, lightly beaten
• 1/3 cup (50g) finely chopped onion
• 2 garlic cloves, minced (about 2 teaspoons)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

For the Cranberry Sauce:

• 2 cups (200g) fresh cranberries (or frozen, thawed)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) orange juice
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

The quality of the ground meats significantly impacts the final texture of your cranberry meatballs. Choose fresh ground beef and pork with a visible marbling of fat for the juiciest results. Fresh cranberries provide the brightest flavor, but frozen cranberries work excellently when fresh aren’t available.

Pro Tips

Perfect Meatball Formation
The key to tender, juicy meatballs lies in the mixing technique. Use cold ingredients and mix just until combined – overmixing creates tough, dense meatballs. Test the seasoning by cooking a small piece of the mixture before forming all your meatballs. For uniform cooking, use a cookie scoop (about 1.5 tablespoons) to portion the meat, then roll gently between your palms. Slightly wet hands prevent sticking and create smoother meatballs.

Achieving the Ideal Sauce Consistency
The cranberry sauce for your Cranberry Meatball Recipe should have a perfect balance of thickness and pourability. Cook the cranberries until most have burst (about 10-12 minutes), but leave some whole for texture. The sauce will continue to thicken as it cools, so remove it from heat when it’s slightly thinner than your desired final consistency. If it becomes too thick, add a tablespoon of water or orange juice to adjust.

The Two-Step Cooking Method
For the best flavor development in your cranberry meatballs, use a two-step cooking process. First, brown the meatballs in a hot skillet to create a flavorful crust and render some fat. Then, finish cooking by simmering them in the cranberry sauce. This method allows the meatballs to absorb the sauce flavors while remaining tender, and the sauce benefits from the savory meat juices, creating a perfect flavor marriage.

Instructions

Step 1: Prepare the Meatball Mixture
In a medium bowl, combine breadcrumbs and milk, letting the mixture sit for 5 minutes until the breadcrumbs absorb the liquid. This panade is your secret to tender meatballs! Add the beaten egg, finely chopped onion, minced garlic, parsley, salt, pepper, and thyme, stirring to combine. Add your ground beef and pork to the bowl. Using clean hands, gently mix everything until just combined – you want to avoid overworking the meat. Let the mixture rest in the refrigerator for 15 minutes to allow flavors to meld.

Step 2: Form and Cook the Meatballs
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. With slightly damp hands, roll the meat mixture into 1½-inch balls (about 1½ tablespoons each), placing them on the prepared baking sheet with a little space between each. You should get approximately 24-28 meatballs from this Cranberry Meatball Recipe. Bake for 15-18 minutes until browned and almost cooked through (they’ll finish cooking in the sauce).

Step 3: Prepare the Cranberry Sauce
While the meatballs bake, make your cranberry sauce. In a large skillet or saucepan, combine cranberries, sugar, orange juice, maple syrup, and balsamic vinegar. Bring to a simmer over medium heat, stirring occasionally. Once the cranberries begin to pop (about 5-7 minutes), reduce heat to medium-low. Stir in the Dijon mustard, cinnamon, and cloves. Continue simmering for another 5 minutes until the sauce thickens slightly but remains pourable.

Step 4: Combine and Finish
Transfer the baked meatballs to the cranberry sauce, gently folding to coat each meatball. Simmer everything together for 5-7 minutes, occasionally spooning the sauce over the meatballs. This final cooking stage allows the meatballs to finish cooking while absorbing the vibrant cranberry flavor. The sauce will continue to thicken slightly as it cools. Transfer your completed cranberry meatballs to a serving dish, spooning extra sauce over the top, and garnish with a sprinkle of fresh parsley or orange zest if desired.

Variations

Turkey Cranberry Meatballs
For a leaner alternative to the classic Cranberry Meatball Recipe, substitute ground turkey for the beef and pork. Since turkey is naturally leaner, add 2 tablespoons of olive oil to the meat mixture to maintain moisture. Enhance the poultry flavor by adding 1 teaspoon of poultry seasoning and an extra tablespoon of chopped fresh herbs like sage or rosemary. The cooking time may need to be reduced by 2-3 minutes to prevent the turkey meatballs from drying out.

Spicy Cranberry Meatballs
Heat-lovers can transform this recipe with a spicy twist. Add 1-2 teaspoons of crushed red pepper flakes to the meatball mixture and incorporate 1 tablespoon of minced jalapeño. For the sauce, introduce 2 tablespoons of hot pepper jelly and 1 teaspoon of cayenne pepper. This creates a delicious sweet-heat balance that makes these cranberry meatballs particularly addictive when served as an appetizer. The spicy version pairs wonderfully with cooling elements like sour cream for dipping.

Vegetarian Cranberry “Meatballs”
Create a plant-based version using a mixture of chickpeas, black beans, and mushrooms pulsed in a food processor with the same seasonings as the original recipe, plus 2 tablespoons of nutritional yeast for umami flavor. Add breadcrumbs and flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to bind. Form, bake until firm, then combine with the cranberry sauce as directed in the original Cranberry Meatball Recipe.

Storage and Serving

These cranberry meatballs can be refrigerated in an airtight container for up to 3 days. For best results, store the meatballs and sauce together to prevent the meatballs from drying out. When reheating, place in a covered skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Alternatively, microwave in 30-second intervals until heated through.

For freezing, allow the Cranberry Meatball Recipe to cool completely, then transfer to freezer-safe containers, making sure the meatballs are submerged in sauce. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

For serving, transform these versatile meatballs in multiple ways:

• Spear with toothpicks for an elegant holiday appetizer, garnished with small sprigs of rosemary
• Serve over creamy mashed potatoes or buttered egg noodles for a hearty main course
• Pair with crusty bread and a simple green salad for a satisfying lunch
• Create sliders by placing 2-3 meatballs inside split dinner rolls, topped with extra sauce and melted provolone cheese

FAQs

Can I make the cranberry meatball sauce with dried cranberries?
Yes, but you’ll need to adjust the recipe. Substitute 1 cup of dried cranberries soaked in hot water for 15 minutes, then drained. Add an extra 1/4 cup of water or orange juice to the sauce to compensate for the missing moisture from fresh cranberries.

Why are my meatballs tough?
Tough meatballs usually result from overmixing the meat or using meat with too little fat. Handle the mixture gently and briefly, and ensure your Cranberry Meatball Recipe uses meat with adequate fat content (80/20 for beef works well).

Can I make this recipe in a slow cooker?
Absolutely! Brown the meatballs in a skillet first, then transfer to a slow cooker. Add all sauce ingredients and cook on low for 3-4 hours or high for 1-2 hours.

How do I thicken the cranberry sauce if it’s too thin?
If your sauce needs thickening, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir this slurry into the simmering sauce until it reaches your desired consistency.

Can I use this cranberry sauce for other dishes?
Yes! This versatile sauce works beautifully with roasted turkey, pork tenderloin, or as a spread on sandwiches. The same sauce featured in this Cranberry Meatball Recipe can be made separately and stored in the refrigerator for up to a week.

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